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A close-up shot of a creamy pumpkin cream cheese pie in a flaky crust with a swirl of whipped cream topping and one slice missing to show the smooth texture.

Pumpkin Cream Cheese Pie

A rich and creamy pumpkin pie made extra indulgent with smooth cream cheese and warm fall spices. Perfect for holiday tables and cozy gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 8 oz cream cheese softened
  • 1 cup pumpkin purée
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Equipment

  • 9-inch Pie Dish
  • Mixing Bowl
  • Electric Mixer

Method
 

  1. Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
  2. Beat the cream cheese in a large bowl until smooth and creamy.
  3. Add the granulated sugar and brown sugar, mixing until fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Add pumpkin purée, heavy cream, vanilla, spices, and salt. Mix until smooth.
  6. Pour the filling into the prepared pie crust and smooth the top.
  7. Bake for 45–50 minutes until the center is just set.
  8. Cool completely, then refrigerate for at least 2 hours before slicing and serving.

Notes

Serve chilled or at room temperature with whipped cream for an extra-special finish.